Chocolate chip marble pound cake

Ok it’s time to get down to the baking!
I have decided that I am going to make a chocolate chip marble pound cake on my Thursday night. How did I come to the conclusion you ask?

Simple….

I promised my husband during our trip to the grocery store that if he forgoes the preservative/additive filled “granola bars” I would bake him a delicious pound cake….I made this promise two weeks ago…so I think it’s time 🙂

After searching a few recipes I have settled on a combination of a few and it’s now time for Leroy (my mixer) and I to get to work!

Before I get into the baking of this pound cake I want to share two rules of baking that I live by:

1) READ the recipe all the way through before you start!
– I have been caught red handed not following this rule while making a dessert the day of a dinner party.. Only to realize that a part had to set in the fridge for 12 hours…. Whoops 😦

2) Set out all of your ingredients before you start!
– when you do this you will be able to tell very quickly if you don’t have an ingredient on hand.

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Ingredients:

Vegetable oil spray to grease pan
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted and softened butter + 3 tablespoons melted
2 tablespoons unsweetened cocoa powder
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup heavy cream OR milk
1/3 cup chocolate chips

1) Preheat oven to 350 degrees.

2) Spray an 8×4 loaf pan with vegetable oil spray, line with parchment paper and spray the paper.

3) In a medium bowl sift the flour with the baking powder and salt.
**note – I always recommend sifting dry ingredients together, it removes clumps and makes a batter smoother! **

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4) In another bowl, combine the melted butter with the cocoa until smooth.

5) In the mixer, combine the softened butter with the sugar. Add the eggs and vanilla, mix until smooth.

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6) Add the dry ingredients and mix until just combined.

7) Add the cream or milk and mix until smooth. (I prefer milk…why add calories with cream when you can add calories with chocolate chips!)

8) Transfer 1 cup of batter to the bowl with cocoa mix and add chocolate chips. Stir until smooth.

9) Spoon half of the remaining (plain) batter into the pan and smooth out. Spread the chocolate batter in the pan, smooth out, then cover with remaining plain batter.

10) Using a butter knife, cut swirls in the batter.

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Bake the pound cake for 25 minutes, then reduce the temperature to 325 degrees and bake for another 25 minutes.
Cover loosely with foil and bake for a final 15-20 minutes or until a toothpick inserted in the center comes out with moist crumbs attached (as well as a bit of chocolate from the chocolate chips :))
Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack.

Here is the final product:

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Not as marbled as I would like, however my husband is now a happy and fed man 🙂

Hope you enjoy!

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